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INGREDIENTS :
FIRST CHICKEN MARINATE:
TURMERIC POWDER – 1/2 TSP
RED CHILLI POWDER – 1 TSP
LEMON JUICE – 1 TSP
SALT – AS REQUIRED
SECOND CHICKEN MARINATE:
CURD – 1/4 CUP
GINGER GARLIC PASTE – 1 TSP
KASHMIRI CHILLI POWDER – 1 TSP
CUMIN POWDER – 1 TSP
LEMON JUICE – 1 TSP
OIL – 1 TSP
SALT – AS REQUIRED
IN OVEN:
HOT BLAST AUTO IN CONVECTION MODE OR AT 200’C FOR 30 MINUTES
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